Crockpot Caramelized Pork Ramen...Crockpot Caramelized Pork Ramen Noodle Soup with Curry Roasted Acorn Squash

Crockpot Caramelized Pork Ramen Noodle Soup with Curry Roasted Acorn Squash might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 620 calories, 44g of protein, and 31g of fat each. For $3.83 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Half Baked Harvest requires juice of lime, coconut oil, 4 tablespoons rice vinegar, and miso paste. Several people made this recipe, and 32767 would say it hit the spot. From preparation to the plate, this recipe takes roughly 7 hours and 25 minutes. It is a pretty expensive recipe for fans of Indian food. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is spectacular. Users who liked this recipe also liked Crockpot Caramelized Pork Ramen Noodle Soup with Curry Roasted Acorn Squash, Crockpot Caramelized Pork Ramen Noodle Soup with Curry Roasted Acorn Squash, and Crockpot Caramelized Pork Ramen Noodle Soup with Curry Roasted Acorn Squash.

Ingredients

Cooking Instructions

1. 01

   Add the pork to the bowl of a crockpot.

2. 02

   Pour the chicken broth, 1/4-1/2 cup soy sauce (depending on your taste), 1/4 cup rice vinegar and fish sauce over the pork.

3. 03

   Add the thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours (I recommend going low and slow).About 40 minutes before you are ready to eat, roast the squash. Preheat the oven to 400 degrees F.In a small bowl mix together the melted coconut oil, curry powder, miso, brown sugar and a good pinch of pepper.

4. 04

   Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. Toss well.

5. 05

   Bake for 30-40 minutes, tossing a couple of times during cooking. You want the squash to be lightly browned and crisp.Meanwhile, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with two forks or your hands.

6. 06

   Heat a large skillet over medium heat.

7. 07

   Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not over crowd the skillet.

8. 08

   Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total.